Job Description

We are seeking an Assistant Food and Beverage Manager for our prestigious private country club. Our Assistant Food and Beverage Manager will support the seamless daily operations of multiple dining and beverage venues, ensuring exceptional experiences for members and guests. This role requires a strong foundation in food, wine, and beer knowledge, as well as excellent organizational and communication skills. As a full-time, year-round management position, it reports directly to the Food and Beverage Director and collaborates closely with the Executive Chef and Events Director. The ideal candidate will maintain a strong presence with members and staff, actively engaging on the floor and leading by example. Flexibility to work evenings, weekends, and select holidays is essential to meet the demands of the business.

Responsibilities

Service Excellence

• Champion a member-first culture across all outlets; model gracious, anticipatory service.
• Maintain and enforce service standards, steps of service, and grooming guidelines.
• Resolve member concerns in the moment, follow up promptly, and document outcomes to prevent recurrence.

Operations Management

• Oversee daily operations across dining rooms, lounges, halfway houses, poolside/court concessions, and on-course service.
• Conduct pre-shift briefings; align the team on reservations, VIPs, specials, and service focus.
• Ensure cleanliness, ambiance, table settings, and equipment always meet luxury standards.
• Monitor POS accuracy, check averages, comps/voids, and cash control procedures.

Event & Banquet Oversight

• Partners with the Events team and Executive Chef to plan and execute club events, weddings, member tournaments, and private functions.
• Lead BEO reviews; coordinate staffing, floor plans, timelines, rentals, and service flow.
• Supervise event setup, service, and breakdown; ensure seamless transitions between functions.
• Conduct post-event debriefs to capture wins, issues, and improvements.

Team Leadership & Training

• Recruit, onboard, and schedule servers, bartenders, hosts, support staff, and supervisors.
• Delivering ongoing training on service standards, wine and spirits knowledge, menu updates, and POS proficiency.
• Coach and mentor high performers; provide corrective action and performance reviews with clear metrics.
• Foster a respectful, inclusive, and safety-focused workplace that motivates excellence.

Beverage Program & Menu Execution

• Support the beverage program: curate selections with the Beverage Manager/Sommelier, ensure proper rotations, and maintain par levels.
• Uphold recipe adherence, portion control, and presentation standards in coordination with culinary leadership.
• Assist with seasonal menu launches, tastings, and staff education.

Inventory & Cost Control

• Oversee inventory counts for beverage, paper goods, and smallwares; investigate variances.
• Manage purchasing within budget, negotiate with vendors, and monitor delivery quality.
• Track key KPIs: COGS, labor, waste, breakage, and beverage yield; recommend actions to achieve targets.

Member Relations & Engagement

• Build relationships with members; learn preferences and personalize experiences.
• Support member communications: features, pairings, event promotions, and special experiences.
• Gather feedback through table touches, post-event surveys, and informal conversations, relay insights into leadership.

Compliance & Safety

• Enforce health, sanitation, and safety standards (local/state regulations, ServSafe, OSHA).
• Ensure responsible alcohol service and current certifications for all staff.
• Maintain accurate logs: temperatures, cleaning schedules, incident reports, and training records.

Collaboration & Administration

• Work closely with the General Manager, Director of F&B, Executive Chef, Events, and Finance on strategy and operations.
• Assist with budgeting, forecasting, payroll approvals, and scheduling to meet service and financial goals.
• Prepare shift reports, inventory summaries, and action plans for continuous improvement.

Qualifications

• 3+ years of progressive F&B leadership experience in luxury hospitality, private clubs, or fine dining.
• Proven success managing high-volume à la carte and banquet operations.
• Strong knowledge of wine, spirits, mixology, and food pairings; certification (e.g., WSET, CMS Intro) preferred.
• ServSafe Manager and responsible alcohol service certification required or obtained within 60 days.
• Proficiency with POS systems, reservation platforms, and Microsoft Office/Google Suite.
• Demonstrated ability to train, coach, and inspire teams, skilled in conflict resolution and performance management.
• Solid financial acumen: scheduling to labor targets, inventory controls, and cost management.
• Flexible schedule, including evenings, weekends, holidays, and peak season availability.
• Exceptional communication, organization, and attention to detail; calm and decisive under pressure.
• Member-centric mindset with impeccable service instincts
• Hands-on leadership and floor presence
• Collaboration and cross-department coordination
• Problem-solving and decision-making in fast-paced settings
• Discretion, professionalism, and integrity

Benefits

• Competitive Base Salary
• Medical and Dental Insurance
• LTD, Life Ins., and ADD Insurance
• PTO and Paid Sick Time
• PFML

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